Upcycling food processing industrial wastes in Spirulina cultivation: A perspective on the advancement of Sustainable Development Goal 12

Background

A spiking risk of food security and scarcity has been witnessed over the past decade, mainly due to excessive agricultural activities, climatic actions, and the escalating global population. Hence, effective food waste management (FWM) strategies are essential to alleviate food wastage for a hunger-free and secure future. Accordingly, the United Nations Sustainable Development Goal (SDG) 12 aims to establish sustainable consumption and production patterns, especially by reducing global food wastage and greenhouse gas emissions.

Scope and approach

Spirulina emerged as a superfood owing to its exceptional protein content of 60–70%, while serving as a commercial source of natural blue pigment, c-phycocyanin, recognized as the food colorant E18, inheriting numerous bioactive properties. Thus, this review explores the potential of upcycling wastes from food processing industries in Spirulina cultivation as a promising and sustainable FWM strategy contributing to the advancement of SDG 12. The nutrient-rich Spirulina biomass and protein and c-phycocyanin extracts would be potential novel food ingredients in food industry.

Key findings and conclusions

Global food wastage would be substantially reduced by upcycling food processing industrial waste resources in Spirulina cultivation, facilitating the progression of SDG 12. Simultaneously, this leads to pronounced reductions in carbon, freshwater, and material footprints per capita associated with Spirulina cultivation. Nevertheless, real-time integration of Spirulina cultivation for resource recovery from food processing industrial wastes is challenging, mainly in the aspects of economic feasibility, process sustainability, and public and consumer acceptance.